Buccellati and 'puppet with egg': Sicilian Easter sweets

Buccellati (in Palermo dialect vucciddati or cucciddati) are a typical dessert of the Sicilian tradition. They are prepared for the Christmas and Easter holidays. There are several variants: we have prepared the one with fig jam and the "pupu cu l'ovu", which instead of the filling, includes a hard-boiled egg



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I buccellati (in Palermo dialect vucciddati o cucciddati) they are a typical dessert of the Sicilian tradition. They are prepared for the Christmas and Easter holidays. There are several variants: we have prepared the one with the FIG jam and the "puppet with egg ”, which instead of the filling, includes a hard-boiled egg.

The latter variant is the typical Easter breakfast in the Palermo area. Here is the original recipe for buccellati and pupa cu l'ovu.

Index

Ingredients

1 kg of flour 0

400 gr of whole cane sugar

self-produced icing sugar to taste (just blend the brown sugar)

3-4 eggs

300 grams of margarine or alternatively almond butter (recipe)

2 bags of yeast

XNUMX cups milk

Preparation:

- for pasta

Melt the margarine in the flour with your hands. Separate the yolks from the whites and mix the sugar with the yolks. Set aside the egg whites for the final glaze. Add the yeast to the yolks, then the flour and a couple of tablespoons of milk to make the mixture soft. Knead by hand until you get a dough with a soft consistency.

READ also: SHORT PASTRY: THE CLASSIC RECIPE AND 10 VARIATIONS

Make small balls and spread them with a rolling pin, arrange the jam on one half and fold the other in order to close the filling inside. With a mold it is possible to give the desired shape.

Buccellati and 'puppet with egg': Sicilian Easter sweets


Bake at 180 ° until golden (about 20 minutes) and decorate with the icing and sugar sprinkles.


For the filling: fig jam

ingredients:

1 kg of dried figs

2 oranges

3 cups of coffee

pieces of dark chocolate

toasted almonds

nights

cinnamon

zucchini (a typical Sicilian pumpkin or zucchini jam)

READ also: JAMS AND JAMS TO BE PREPARED IN FALL AND WINTER

Preparation

To make the jam it is not necessary to cook it but in this way we can keep the benefits of the figs unaltered. Just blend them and add the grated zest of two oranges, preferably organic. Combine the three cups of coffee to soften the jam and then add the chocolate, toasted almonds and walnuts, previously chopped, the pumpkin and cinnamon. Mix well to blend the ingredients.

READ also: FIGS: PROPERTIES, BENEFITS AND CALORIES

Buccellati and 'puppet with egg': Sicilian Easter sweets

For the frosting

Mix 3-4 tablespoons of egg whites for a few minutes, then add 300 grams of powdered sugar, together with 2-3 drops of lemon and the same amount of water to make the glaze more shiny. A tip: the glaze must be very thick, otherwise it will tend to slip from the cakes. It is good to apply it as soon as the buccellati are taken out of the oven, while they are still very hot.


Variation: Pupu with egg

The dough is the same as the buccellati. After having prepared it, you need to create small spheres and roll them out with a rolling pin to create discs of dough about half a centimeter high. Inside are placed the hard-boiled eggs with the whole shell.


Buccellati and 'puppet with egg': Sicilian Easter sweets

Gallery

It is then necessary to create two strips of pasta, to be placed crosswise over the egg. Bake at 180 degrees for about 20 minutes and decorate with the glaze immediately after cooking. You can decorate them with sugar sprinkles, to be put immediately after the icing.

Photos and texts: Francesca Mancuso

READ also:

ALMOND PASTA: THE SICILIAN RECIPE

SICILIAN CASSATA: THE RECIPE

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